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LEMON BLUEBERRY BUTTERMILK CAKE Recipe

   
 

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     LEMON BLUEBERRY BUTTERMILK CAKE

Category   Desserts - Breads
Sub Category   None

Ingredients
15 OZ CAKE FLOUR
12 OZ SUGAR
1/2 TSP SALT
2 TSP BAKING POWDER
1/2 TSP BAKING SODA
8 OZ BUTTER
8 OZ BUTTERMILK
3 OZ VEGETABLE OIL
2 TBS LEMON ZEST
 
2 TBS LEMON JUICE FRESH
2 TSP LEMON EXTRACT
2 TBS FLOUR
2 CUPS BLUEBERRY
FROSTING
16 OZ CREAM CHEESE
8 OZ BUTTER
1 TSP LEMON EXTRACT 1/2 TSP SALT
32 OZ POWDERED SUGAR SIFTED

Instructions
HEAT OVEN TO 345 MAKE SURE ALL INGREGIENTS ARE AT ROOM TEMPERATURE OR SLIGHLY WARMER MEASURE OUT BUTTERMILK IN TWO CONTAINERS ADD OIL TO ONE CONTAINER AND EGGS EXTRACTS ZEST JUICE TO OTHER MEASURE OUT FLOUR AND SUGAR INTO MIXING BOWL USING A PADDLE MIX ON SPEED ONE TILL NICELY MIXED THEN START ADDING PINCHES OF BUTTER INTO THE FLOUR MIX SHOULD LOOK LIKE COARSE SAND AFTER THE BUTTER HAS BEEN ADDED ADD MILK OIL MIX INTO BOWL AND MIX ON SPEED 4 FOR A FULL 2 MINUTES SCRAPE THE BOWL ADD THE OTHER EGG MIXTURE IN THIRDS TO THE BATTER AND MIX TILL WELL INCORPORATED SCRAPE THE BOWL LIGHTLY GREASE TWO 8 OR 9 INCH CAKE ROUNDS FILL PANS TAP PANS TO LEVEL OUT ADD HALF BLUE BERRIES THAT HAVE BEEN TOSSED IN THE FLOUR COOK FOR 15 MINUTES ADD REMAINDER OF BLUEBERRIES AND COOK ANOTHER 20 TO 25 MINUTES COOL FOR 10 MINUTES THEN REMOVE FROM PANS TO COOLING RACK ONCE THE CAKES HAVE COOLED THEN WRAP AND REFRIDGERATE ABOUT A HOUR OR HOUR AND A HALF
MIX THE FROSTING MEASURE AND SIFT THE POWDERED SUGAR AND SALT MAKE SURE ALL INGREDIENTS ARE SUFFENTLY ROOM TEMPERATURE WITH THE PADDLE ATTACHMENTS START TO CREAM THE BUTTER ADD IN SMALL CHUNKS OF CREAM CHEESE CREAM ON LOW UNTIL SMOOTH AND COMBINED ADD IN EXTRACT AND POWDERED SUGAR BY THE CUP FULL UNTIL COMBINED


Originally Submitted
5/7/2020





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